October 14, 12:00 P.M. Demo and Dine: New York City Wine & Food Festival Hosted by Ryan Bartlow
October 14, 2023 12:00 PM
An Exquisite and Edible Education in Basque Cuisine
25 11th Ave, New York, NY 10011, USA
When Ernesto’s opened its dining room doors in 2019, it caused quite a stir on the New York restaurant scene: a sleek-but-casual Lower East Side restaurant serving up topnotch Basque fare. The top toque behind the luscious roasted suckling pig, the gooey and crispy salt cod croquetas, and the mushrooms and foie gras is chef Ryan Bartlow who learned his tricks of the trade at lauded and celebrated restaurants in San Sebastian and Pamplona.
And now, as part of NYCWFF, chef Bartlow will show you how he creates some of these culinary masterpieces of the Basque region in northern Spain. You’ll not only get to see Chef Bartlow cook and learn from his skills, but you’ll get to feast on the best Basque food this side of the Atlantic too.
Wine pairings will be provided by Southern Glazer's Wine & Spirits.
General Admission: $95
About Ryan Bartlow:
Chef Ryan Bartlow grew up and started his culinary career in Chicago, IL where he also attended Kendall College of Culinary Arts and Hospitality Management. After graduating, Ryan moved to Spain where he cooked for two years at three Michelin-starred Akelarre in San Sebastian, before joining the opening team at Alinea as a pastry assistant to Alex Stupak and later moving to New York to cook at Frankie’s Spuntino restaurants, at Quality Eats as their executive chef and, most recently, at Frenchette. Ernesto’s, is Ryan’s first solo project and is inspired by his time spent in the Basque region of Spain and his love of the culture.
Ernesto’s is the acclaimed Basque-inspired restaurant from veteran chef Ryan Bartlow, who has worked at world-renowned restaurants, including Akelarre in Spain, Alinea in Chicago and Frenchette in New York City. At Ernesto’s — which has been named one of The New York Times ‘best new restaurants’ of the year, among other accolades — Bartlow offers a menu inspired by his years spent cooking and living in the Basque region of Spain, mixing signature traditional dishes with seasonal riffs on classic flavors.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.
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